Evaluation of Nixtamalized Corn Hulls as Fiber Source in Baking Products

E. A. Soto-Mendívil, R. L. Vidal-Quintanar

Research output: Contribution to journal › Article

Original language	American English
Pages (from-to)	355-361
Number of pages	7
Journal	Food Science and Technology International
DOIs	https://doi.org/10.1106/015N-JDX2-3HJD-DRWG
State	Published - 1 Jan 2001

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title = "Evaluation of Nixtamalized Corn Hulls as Fiber Source in Baking Products",

author = "Soto-Mend{\'i}vil, {E. A.} and Vidal-Quintanar, {R. L.}",

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